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Juicy pork roast

  • 1800 g pork shoulder
  • 3 tbsp olive oil
  • 3 tbsp garlic, finely chopped
  • 2 sprig thyme, fresh, chopped
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika powder

  1. Preheat oven 220°C and prepare roasting pan.
  2. In a small bowl, combine garlic, olive oil, salt, paprika, and pepper.
  3. Cut pork shoulder, making grid pattern and brush all over with garlic-olive oil mixture.
  4. Set the meat on a rack set in roasting pan. Chop thyme and sprinkle all over pork shoulder.
  5. Roast for 20 minutes and reduce heat to 180°C.
  6. Continue to cook for 4 hours or until inner temperature reaches 85°C.
  7. Remove pork from the oven and set on wire rack; tent with aluminum foil and let it rest for 20-30 minutes.
  8. Slice before serving.

Good points

  • Very low in sugar
  • Very high in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • Very high in thiamin
  • Very high in vitamin B6

Preparation time: 250 min
Portions: 8
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 324.94 kcal
Carbohydrates: 2.08 g
Cholesterol: 135 mg
Sugar: 0.07 g
Protein: 51.12 g
Fat: 11.08 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com